5:2 Diet One Pot Chicken – Chickpea, Spinach and Aubergine

Any easy and healthy Feastarian dish with chickpeas and chicken combined with plenty of fresh vegetables
Course Lunch, Main Course
Cuisine Lebanese
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 340 kcal
Author Fiona Maclean


  • 4 Large Vine tomatoes or substitute a can of chopped tomatoes
  • 400 g Chicken Breast 3-4 breasts cut into cubes
  • 1 Onion
  • 200 ml Chicken Stock I used e-cuisine chicken stock
  • 1 Aubergine
  • 1 can Chickpeas (300g drained weight. Or use dried and reconstitute according to the packet
  • 300 g Spinach
  • 1 Lemon
  • 1 tablespoon Olive oil
  • 1 tablespoon Za'atar
  • 1 handful Fresh Mint
  • 1 handful Fresh Flat Leaved Parsley


  1. Chop the aubergine into 2cm cubes and place in a large square of foil. Drizzle with a teaspoon of olive oil and sprinkle over half the Za'atar.
  2. Seal the foil parcel and cook the aubergine in the oven at 160c for 20-30 mins
  3. Meanwhile, peel and slice the onion, peel and chop the tomatoes (or grate) and juice the lemon
  4. When the aubergine is cooked, gently stew the onion in the remaining oil for 10 minutes before raising the heat, adding the chicken and remaining Za'atar and sealing the meat. Leave the aubergine in its foil parcel so it continues to steam gently
  5. Add the stock, lemon juice and tomato and cook for 10 minutes.
    chicken and aubergine stew - cooking again
  6. Add a good pinch of salt, the aubergine and chickpeas and cook for a further 10 minutes
  7. Taste and adjust seasoning as necessary then add the spinach and cook till wilted. The photo is a midway point, you want all the leaves to have wilted down
  8. Serve in bowls and add the fresh herbs if you are using them.